Chicken Jalfrezi Recipe Jalfrezi Food

CHICKEN JALFREZI

Steps:

• Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4-5 minutes, or until softened.
• Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10-15 minutes, or until golden-brown and cooked through.
• Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20-30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry.
• Stir in the butter and add the lemon juice, to taste.
• To serve, spoon the chicken jalfrezi onto serving plates. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies.

CHICKEN JALFREZI

Steps:

• heat 2 tbsp oil in a medium pot and fry onion and garlic for a few minutes on high heat (be careful not to burn onion).
• add the chicken, turmeric, chili powder and salt.
• fry over medium low heat for 5-10 minutes, or until golden brown, scraping the base of the pan frequently and turning the chicken.
• add tomatos, cover and cook over medium heat for 20 minutes.
• uncover and simmer for 10 minutes so that excess liquid evaporates and the sauce thickens.
• add cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes.
• serve hot with plain rice, pitas or naan bread.

CHICKEN JALFREZI

Steps:

• Take 2-3 diced chicken breasts and coat in 1 tsp cumin, 1 tsp coriander and 1 tsp turmeric then leave it to marinate in the fridge while you make the sauce.
• To make the sauce, fry ½ roughly chopped large onion, 2 chopped garlic cloves and 1 finely chopped green chilli in a large pan with a little vegetable oil, for around 5 mins, until browned.
• Add 300ml water to the onion mixture and simmer for around 20 minutes.
• Meanwhile, put a 400g can plum tomatoes in a food processor and give it a good whizz (aim for a smooth consistency).
• Heat another large pan and gently fry 1 tbsp coriander, 1 tbsp cumin and 1 tsp turmeric in a splash of oil for about a minute. Add the tomatoes to this pan and simmer for around 10 minutes.
• Next, whizz your onion mixture in the food processor and add it to the spiced tomato sauce. Season generously, stir, then simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
• Fry the marinated chicken in vegetable oil and stir continuously. After a few minutes, turn down the heat and add the remaining ½ sliced onion, 1 chopped red pepper and 2 finely chopped red chillies. Stir until the onions and pepper soften.
• Add the sauce you prepared earlier to the cooked chicken and simmer for around 10-20 minutes, adding a splash of water if it gets too thick.
• Just before you dish it up, stir in 2 tsp garam masala and handful of chopped coriander leaves. Serve with basmati rice or naan bread.

CHICKEN JALFREZI

Steps:

• Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
• Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
• Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

CHICKEN JALFREZI

Steps:

• Cut chicken into bite sized pieces and toss with salt, turmeric, chili powder and let stand for 20 minutes.
• In a large skillet over high heat add the oil, onion, garlic and ginger and cook for 2 minutes, stirring constantly.
• Add Chicken, reduce heat to medium and cook for 10 minutes, stirring often to prevent sticking.
• Add the coriander, cumin, tomatoes, green peppers and mix well.
• Cover and cook another 15 minutes.
• Add a bit of water if too thick.
• Add the tomato paste and Garam Masala, reduce heat to a simmer and cook for 5 minutes.
• (at this point start removing any fat as it floats to the top) Remove from heat, taste and adjust seasonings, top with chopped cilantro and serve with rice.

CHICKEN JALFREZI

Steps:

• Mix ginger, garlic, turmeric, garam masala and salt together. Coat chicken with this mix and allow to marinate for 3-4 hours.
• Heat oil or ghee in a wok or skillet. Add sliced onions, green chillies and green peppers and fry for a couple of minutes.
• Add tomato wedges, stir fry for 2-3 minutes. Lift out with a slotted spoon and keep aside.
• Heat 2 tbs oil or ghee in a clean skillet or wok, add marinated chicken and stir-fry for 5 minutes.
• Add chili powder, tomato puree, water and cook on low heat until chicken is cooked through and tender. Add fried vegetables, prepared earlier, and stir.
• Turn heat off. Add the cilantro. Give it a quick stir and serve hot with basmati rice.

CHICKEN JALFREZI 2

Steps:

• Cut chicken into long thin strips as you would for stir-fries.
• Heat oil, add onions and saute about 5 minutes or until transparent
• Add ginger, chicken and soy sauce and fry for 3-5 minutes.
• Add tomatoes, green chilies, chili powder and salt and cook 8-10 minutes on medium heat, stirring occasionally.
• Reduce the heat to low, add vinegar, black pepper, MSG and ketchup.
• Cover and cook for 5 more minutes.
• Serve with plain white rice.

AUTHENTIC CHICKEN JALFREZI

Steps:

• Marinade: Coat the chicken pieces with the coriander, cumin and turmeric mix, then leave to marinate in the fridge while making the sauce.
• Take half of the onion and chop it roughly. (Slice the other half of the onion into thin strips and put aside.) Heat 1 tblsp of oil in a saucepan or fry pan and fry the chopped onion, garlic and green chilli, until soft and golden- about 10 minutes.
• Add the water to the onion mixture and simmer for around 10 minutes. Add more water if it begins to dry out.
• While the onion mixture is simmering, heat a splash of oil in a wok, karahi or fry-pan and gently fry the coriander, cumin and turmeric for about a minute. Add the tin of tomatoes to this mixture and simmer for 8 to 10 minutes (ie until the onion and water mixture has simmered for 10 minutes).
• Break up any large bits in the tomato mixture and add it to the onion mixture in the saucepan. Stir and then simmer for a further 10 minutes.
• In a wok/karahi or frypan (wipe out the one used to make the tomato mixture if you like) heat 1 tblsp of oil and fry the marinated chicken, stirring continuously.
• When the chicken is sealed after a few minutes, add the sliced onion, the red pepper and chilies. Stir this until the onions and peppers soften and the chicken is cooked., approximately 10 minutes.
• Add the sauce to the chicken and peppers and simmer for around 15 to 20 minutes. Add more water if it gets too dry.
• Just before serving, stir in the garam masala and chopped coriander leaves (if using) and then serve with basmati rice and/or naan bread.